Delish Eats: Chef May Chow’s New Seasonal Menu at Little Bao

Restaurant Story

A hallmark in Hong Kong since 2013, Little Bao is both a local favorite and must-try for visitors best known for its modern play on classic Chinese comfort food. Helmed by ‘Asia’s 50 Best Female Chef’ and renowned restauranteur, Chef May Chow, her charm and passion emanate in the delightful creations served at Little Bao.

Instantly recognizable from its iconic neon cherub mascot, Little Bao is a welcome sight for diners eager to dig into a heartwarming meal with some cheeky twist that is sure to leave you satisfied and curious to come back and try more.

Chef Story

Currently on an Asia tour this 2024, Chef May brings one of the popular dishes from her sold-out bar takeover in Singapore earlier this year and will continue to bring her refined and modern take on Hong Kong favorites around the region. At the same time, the new seasonal menu at Little Bao draws inspiration from the tour itself, fusing unique ingredients with Hong Kong staples to create mouthwatering combinations.

Forming Little Bao’s concept only three years after returning to the city from Canada, Chef May inherited her passion for food from her childhood and fondly shared memories of cooking with her mother. Her drive to be an entrepreneur and pursuit of excellence have contributed to a timeless concept that has become a hallmark of Hong Kong’s food culture.

Chef May’s passion extends beyond the success of Little Bao, with the regular pop-ups she hosts with fellow celebrated F&B veterans and newcomers alike, along with her involvement in the local community, LGBTQIA+ rights, diversity, and women’s empowerment.

What’s the Vibe and Venue Like

Upon stepping into Little Bao Causeway Bay, we were immediately charmed by the warm, modern Asian take on a classic diner – which was also a welcome respite from the summer heat. We were fortunate to be greeted by Chef May herself, welcoming staff, and refreshing beverages from their cocktail menu.

The venue’s open kitchen offers an immersive experience for guests, drawing them in to the homey vibes and comfort food concept. For those willing to brave the humidity – or wait until winter– a luscious green patio is available for seating outside Little Bao’s doors. Nestled in the heart of Causeway Bay, the restaurant was quick to fill up for dinner time offering the nostalgic bustle and sounds of local restaurants in Hong Kong.

From the wooden elements to the very familiar table settings, you can tell each detail at Little Bao was lovingly chosen to make every visitor feel at home. Their friendly servers only add to the experience, ever attentive, and always ready to offer recommendations to indecisive diners – a very welcome service at our table.

How Much Does It Cost

Ever wallet-friendly, Little Bao’s new menu prices range from HK$58 to HK$238 a dish. All of the dishes were great for sharing when ordered a la carte.

For those looking to sample a selection of new and classic offerings, a Set Menu for Two is available for HK$536 which includes a generous serving of two baos, four shares, two dessert baos, and two drinks.

What is the Menu About

Inspired by Chef May’s own recent culinary tour, the seasonal menu draws from her experiences in Bangkok, Singapore, and Tokyo, while also staying true to her Chinese roots.

A highlight of the menu for us was the Pork Char Siu Bao, made with a secret marinade and double flame treatment with binchotan charcoal and a flame torch for a smoky flavor and crispy surface. The creation is topped with salted egg yolk dressing, ginger scallion mayo, and cucumber leek salad. The most affordable item on the menu is a must-try classic for potato-lovers - the new "Stir Fried Beef Noodles" Fries priced at HK$98, flavored after the classic “Beef Chow Fun (乾炒牛河)” found at local restaurants and seasoned with Kowloon Soy Sauce and Soy Salt.

The Poached Beef Tongue Pickled Ginger Salad dressed with Sichuan dressing sauce and served with house-made pickled ginger salad, is another clever twist on a Hong Kong classic. Another memorable appetizer is the comeback of Chef May’s fan-favorite Sourdough Egg Waffle made with premium chicken broth and chicken fat suitably paired with a Bottarga Whip & Onion Chives dip.

The Skirt Steak Konbu Butter Rice Noodles features stir-fried premium Australian Wagyu Skirt Steak and flat rice noodles, a different but delicious take on this Hong Kong classic, served with Konbu butter and savory preserved lemon.

Rounding up the menu is Chef May’s introduction of her popular Singapore Fish Head Curry Ice Cream Bao to Hong Kong, combining banana ice cream, sweet and savory fish fat caramel sauce, and curry spices, topped with crispy fish skin chips.

What Did We Order

Needless to say, we ordered everything on the new seasonal menu – and we were in for a real treat! Every dish that came out impressed us with its refined plating but familiar flavors, each with a clever twist that had us eager to try the next.

We first sampled the Poached Beef Tongue alongside the classic LB Caesar salad made with local cured fish, fermented black bean, and panko, both dishes dynamic and brimming with rich flavor.

One addition to our dining experience was Little Bao’s Signature Fried Chicken with Szechuan seasoning. Perfectly tender and seasoned with just the right amount of mala spice, we could not get enough. This was followed by the Sourdough Egg Waffle which was a cooling and umami successor to the fried chicken.

The Char Siu Bao followed, and as a first-timer, I was very happy to ride the wave of Little Bao’s reputation. The pork was exquisitely cooked and so tender it blended seamlessly with the rest of the dish, making this a personal favorite of the evening.

The Fries and Steak Rice Noodles followed, both delicious takes on the cha chaan teng classic that impressed our table and rounded up a very hearty culinary journey. Keeping the savory theme even in their dessert, the Curry Ice Cream Bao was a memorable conclusion to the evening leaving us curious to explore both more of Little Bao’s menu and Singaporean cuisine.

What We Liked

In addition to the Pork Char Siu Bao, we immediately fell in love with the Mala Fried Chicken. The dish is just so well done and features the perfect balance of spices that really will have you craving for more. For small bites, we could not stop snacking on the “Stir Fried Beef Noodles” Fries. Both dishes will definitely be on the list for our next trip to Little Bao.

What We Didn’t Like

Although we loved the rich and nostalgic flavors of the Skirt Steak Konbu Butter Rice Noodles, we were maybe not prepared for how rich this dish would be. The strong combination of the butter and fat from the beef created a tasty but heavy flavor profile, while the sturdy rice noodles and generous steak portions were immediately filling.

We would still recommend you give this dish a try, but plan your order ahead to make sure you have enough room to enjoy it fully!

What You Should Order

A staple of the new seasonal menu, we highly recommend giving the Pork Char Siu Bao a try. This is a flavor combination you do not want to miss out on and is quintessential to the Little Bao dining experience. For those with a more complex palette that leans closer to traditional Cantonese cuisine, we recommend the Poached Beef Tongue Pickled Ginger Salad.

If you are curious to explore an Asian take on Western classics, although not a part of the new seasonal menu, you should go for Little Bao’s mouthwatering Signature Fried Chicken with Szechuan seasoning and the “Stir Fried Beef Noodles” Fries.

For the full Little Bao experience, we’d recommend going for the Set Menu for Two or coming back for a second round.

Location/s: Causeway Bay Shop - Shop H1, G/F, 9 Kingston Street, Causeway Bay and Central Shop - 1-3 Shin Hing St. Central

Contact details: Causeway Bay Shop +852 25550600 | Central Shop +852 28181280

This food review is based on a complimentary media tasting provided by Little Bao in exchange for a truthful review and no compensation. The opinions expressed within represent the views of the author.   

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